This clean eating Instant Pot lentil curry recipe offers minimal prep time and a “set it and forget it” approach to dinner.

I’m starting a new branch of my business in October. I’ll be teaching live, plant-based cooking classes. I’ve been experimenting with different recipes and this is one of the recipes I really enjoyed. I haven’t decided if it will be one that I teach yet, but I’m certainly having fun experimenting!

WHY YOU SHOULD MAKE THIS RECIPE:

• It’s a “one-pot-meal” if made in an Instant Pot.
• It’s a “fix-it-and-forget-it sort of dish because the IP does all the cooking for you!
• It also has a ton of healthy veggies that you don’t even know are in there.

HEALTH BENEFITS OF THIS RECIPE:

• Lentils – They have tons of soluble fiber which helps lower cholesterol and stabilize blood sugar. Also a great source of plant-based protein.
• Carrots – Lots of vitamin A and antioxidants.
• Celery – Tons of vitamins and minerals!
• Sweet Potatoes – Lots of vitamin A, C and B vitamins.
• Yellow Onions – B vitamins, fiber and folic acid.
• Coconut Milk & Oil – Good sources of vitamin C and E as well as several of the B vitamins. They also contain calcium, iron, selenium and magnesium.
• Curry – Aids in digestion and helps with inflammation thanks to the turmeric.

WHAT TO PAIR THIS WITH:

• Chickpea Flatbread or Naan
• A green salad

YOU MIGHT ALSO ENJOY THESE CLEAN EATING LENTIL RECIPES:

• Clean Eating Instant Pot Lentil Sloppy Joes Recipe
• Clean Eating Garam Masala Red Lentil Stew Recipe

CLEAN EATING INSTANT POT LENTIL CURRY RECIPE:

Clean Eating Instant Pot Lentil Curry Recipe

This delicious curried lentil dish is wonderful served with a side of whole grain toast or whole grain naan for a complete, plant-based protein.

Print Pin Rate

Course: Chowder, Main Course, Stew

Cuisine: American, Indian

Prep Time: 20 minutes

Cook Time: 8 minutes

Natural Release: 30 minutes

Total Time: 28 minutes

Servings: 10 servings

Calories: 213kcal

Author: The Gracious Pantry

Ingredients

• 2 tbsp. coconut oil
• 2 cups sliced carrots
• 1 cups chopped celery
• 2 cups chopped sweet potatoes
• 2 cups chopped yellow onion
• 1 tbsp. curry powder
• 1 tbsp. garlic powder
• 1 tbsp. turmeric
• 1 tsp. ground ginger
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground cinnamon
• 1 1/2 cup dry brown lentils
• 2 cups vegetable broth
• 15 oz. can coconut milk
• 28 oz. can diced tomatoes (no sugar added)
• 1 tbsp. lemon juice
• 1/2 lb. baby spinach leaves
• 1 cup fresh cilantro for garnish

US Customary - Metric

Instructions

• Place the coconut oil in the IP insert and press the Saute button. Allow the oil to warm.
• Add the carrots, celery, sweet potatoes, and onions into the oil and saute until the onions become translucent. 
• Stir in the spices and then finally, the lentils, stirring well to combine.
• Turn off the IP to stop the sautéing.
• Pour in the vegetable broth, coconut milk, dice tomatoes and lemon juice.
• Place the lid securely on the pot and close the vent.
• Press the Manual button and adjust time to 8 minutes.
• Allow for a 30 minute natural release. Then open the valve in spurts, rotating it between open and closed, to keep liquid from spraying out. This can take a few minutes to completely release the remaining steam.
• Once the steam has been completely released, remove the lid and stir in the spinach while the lentils are still hot. It will take a few minutes of stirring, but the spinach leaves will wilt.
• Serve topped with fresh cilantro.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 213kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 11g | Sodium: 372mg | Potassium: 755mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10575IU | Vitamin C: 24.1mg | Calcium: 109mg | Iron: 4.2mg